Method
1. Cut the lamb into 1 inch cubes.
2. Peel and chop the turnips, carrots and potatoes into small chunks. Peel and chop the onions.
3. Heat the oil in a large saucepan and brown the meat.
4. Put all the vegetables plus the browned meat chunks and the salt and pepper into a Crock Pot.
5. Add 2 cups of water or stock if you have it and cook for 8-10 hours on low.
6. Mix the flour with 1/4 cup water to a paste, and turning up the heat add to the stew. Stir well until gravy thickens and stir in the parsley.